Stovetop Chicken Enchilada Casserole
An easy to prepare, one skillet, 20 minute meal, the whole family will enjoy.
Equipment
- large skillet with lid
Ingredients
- 3 cups cooked chicken breast meat, shredded
- ½ tsp cumin
- ½ tsp dried oregano
- 10 oz red enchilada sauce
- ⅔ cup salsa
- ⅓ cup water
- 8 (5 inch) corn tortillas, cut into 1 inch pieces
- 2 cups cheddar cheese, shredded
- sour cream, to serve
- sliced green onion, for garnish
Instructions
- Spread out cooked, shredded chicken in a large skillet.
- Sprinkle cumin and oregano over the chicken.
- Pour in the enchilada sauce, water and salsa. Stir to combine well.
- Set heat to medium and cook, stirring occasionally, until the mixture comes to a simmer and the sauce thickens up a bit.
- Stir in the corn tortilla strips. Continue to cook for another 2-3 minutes or until heated through.
- Top chicken mixture with a layer of shredded cheddar cheese.
- Cover pan and reduce heat to low setting.
- Cook for 3-4 minutes until cheese is melted and chicken mixture is heated through.
- Top each serving with a generous dollop of sour cream and a sprinkle of sliced green onions.